Easy Fish Chowder N Rice Recipes

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NEW ENGLAND FISH CHOWDER



New England Fish Chowder image

This recipe was handed down by my mother, although I have changed it a bit. This really reflects our region, since New England is famous for its fish.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield about 4-1/2 quarts.

Number Of Ingredients 10

1/2 cup butter, divided
3 medium onions, sliced
5 medium potatoes, peeled and diced
4 teaspoons salt
1/2 teaspoon pepper
3 cups boiling water
2 pounds haddock, cut into large chunks
4 cups milk
1 can (12 ounces) evaporated milk
Additional salt and pepper, optional

Steps:

  • In a Dutch oven, melt 1/4 cup butter over medium heat. Cook onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, until potatoes are fork-tender, 20-25 minutes. , In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish and potato mixture. If desired, season with additional salt and pepper. Heat through.

Nutrition Facts :

FISH CHOWDER SOUP



Fish Chowder Soup image

Recipe video above. Fish Chowder is such a great easy fish recipe that's can't-stop-eating-it good! A thick and hearty creamy white fish soup, I adore this combination of tender potatoes, carrots, sweet corn and peas with big flakes of fish.

Provided by Nagi

Categories     Soup

Time 35m

Number Of Ingredients 16

40g / 3 tbsp butter (, unsalted )
2 garlic cloves (, minced)
1 small onion (, finely chopped)
2 small carrots (, halved, cut into 0.5cm / 1/5" slices)
1/2 cup (125ml) dry white wine ((can skip))
1/4 cup (35g) flour ( (plain / all purpose))
3 cups (750 ml) milk (, any fat %)
2 cups (500 ml) fish stock, clam juice OR chicken stock, preferably low sodium (Note 1)
2 cups potato (, 1.5 cm/ 0.5" cubes (~1 large potato))
1 cup corn (, frozen or canned (drained))
0.5 tsp salt (, plus more to taste)
Finely ground black pepper
600 g/1.2 lb white fish fillets (, skinless, cut into 2cm / 4/5" pieces (Note 2))
1 cup peas (, frozen)
1/4 cup green onions (, halved and finely sliced (garnish))
Crusty bread for dunking

Steps:

  • Melt butter in a large pot over medium heat.
  • Add garlic and onion, cook for 5 minutes until translucent but not golden.
  • Add carrots and stir through.
  • Turn heat up to high and add wine. Stir then let it simmer rapidly until it's mostly evaporated.
  • Add flour and stir for 30 seconds - it will become sludgy!
  • Slow pour in broth while stirring to dissolve paste, then stir in milk.
  • Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently.
  • Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.
  • Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).
  • Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.
  • Serve, garnished with green onions and crusty bread on the side for dunking!

Nutrition Facts : Calories 418 kcal, Carbohydrate 39 g, Protein 37 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 68 mg, Sodium 431 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving

FISH CHOWDER



Fish Chowder image

The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!

Provided by AMYTHE

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 14

2 tablespoons butter
2 cups chopped onion
4 fresh mushrooms, sliced
1 stalk celery, chopped
4 cups chicken stock
4 cups diced potatoes
2 pounds cod, diced into 1/2 inch cubes
1 cup clam juice
½ cup all-purpose flour
⅛ teaspoon Old Bay Seasoning TM, or to taste
salt to taste
ground black pepper to taste
2 (12 fluid ounce) cans evaporated milk
¼ cup cooked crumbled bacon

Steps:

  • In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
  • Add chicken stock and potatoes; simmer for 10 minutes.
  • Add fish, and simmer another 10 minutes.
  • Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 33.8 g, Cholesterol 83.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 31.9 g, SaturatedFat 7.2 g, Sodium 748 mg, Sugar 12.3 g

SIMPLE SEAFOOD CHOWDER



Simple seafood chowder image

A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 14

1 tbsp vegetable oil
1 large onion, chopped
100g streaky bacon, chopped
1 tbsp plain flour
600ml fish stock, made from 1 fish stock cube
225g new potato, halved
pinch mace
pinch cayenne pepper
300ml milk
320g pack fish pie mix (salmon, haddock and smoked haddock)
4 tbsp single cream
250g pack cooked mixed shellfish
small bunch parsley, chopped
crusty bread, to serve

Steps:

  • Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
  • Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
  • Add the mace, cayenne pepper and some seasoning, then stir in the milk.
  • Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.

Nutrition Facts : Calories 422 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.3 milligram of sodium

SIMPLE FISH CHOWDER



Simple Fish Chowder image

The Simple Fish Chowder recipe out of our category soup! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 55m

Yield 6

Number Of Ingredients 14

3 cups white fish fillets (haddock, cod or pollock) cut into 1 1/2-inch pieces
2 Tbsps unsalted butter
2 large potatoes (washed and diced)
1 medium onion (chopped)
2 ribs Celery (chopped)
3 Tbsps unbleached all-purpose flour
4 cups milk
kosher salt (to taste)
freshly ground Black pepper (to taste)
0.5 tsp mustard powder
1 tsp Worcestershire sauce
1 cup light ligth cream
fresh parsley (chopped)
oyster Cracker (or bread)

Steps:

  • In a large skillet, bring 1 quart of water to a rapid boil. Add fish, cover and reduce heat; simmer for 7 minutes, or until fish begins to flake with a fork. With a slotted spoon, remove fish from skillet; set aside and keep warm.
  • Melt butter in a large saucepan, add potatoes, onion and celery. Saute for 5 to 6 minutes, stirring often. Stir in flour and gradually whisk in milk. Season with salt, pepper, mustard, and Worcestershire sauce. Stir to incorporate. Reduce heat; simmer for 20 minutes or until potatoes are fork tender.
  • Add prepared fish. Stir in light cream. Heat through, stirring gently.
  • Sprinkle with chopped parsley. Ladle into bowls. Serve with oyster crackers or bread.

FISH CHOWDER RECIPE



Fish Chowder Recipe image

This easy fish chowder recipe is a pretty healthy recipe. It uses healthy ingredients like garlic, onions, tomatoes and herbs.

Provided by Karen Ciancio

Categories     Soup

Time 35m

Number Of Ingredients 14

1 pound white fish (boned)
2 tablespoons butter
1 onion (large, peeled and chopped finely)
1 - 2 cloves garlic (peeled and crushed or finely chopped)
4 potatoes (peeled and diced)
10 ounces tomatoes (canned)
2 sprigs thyme
2 sprigs parsley
1 - 2 bay leaves ( or 1 bouquet garni)
salt and freshly ground black pepper
pinch cayenne pepper
1 1/4 cups hot water
2/3 cup milk
1 tablespoon parsley (chopped, optional for garnish)

Steps:

  • Make sure the fish is boned and small bones are removed as much as possible. Cut into even-sized pieces.
  • Melt the butter and sweat the onions, crushed garlic, and diced potato for about 5 minutes. Add the canned tomatoes with the herbs and seasoning. Add the hot water. Bring it all to a boil and then lower the heat and simmer for about 20 minutes, or until potatoes are cooked. Add the fish for about the last 10 minutes.
  • Taste for seasoning and make sure all the fish is cooked. Add the milk and stir over a low heat for a few minutes.
  • Sprinkle the bowls of chowder with chopped parsley. Serve with French bread or crusty rolls.

Nutrition Facts : Calories 221 kcal, Carbohydrate 31 g, Protein 20 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 69 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

PEPPERY FISH CHOWDER WITH RICE



Peppery Fish Chowder with Rice image

Slow cook a flavorful meal. Enjoy fish chowder packed with rice and veggies - an aromatic meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h45m

Yield 10

Number Of Ingredients 13

2 medium stalks celery, chopped (1 cup)
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1/2 cup uncooked instant rice
2 cups eight-vegetable juice
1 cup dry white wine or vegetable broth
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 pound firm-fleshed fish steak, cut into 1-inch pieces
3 tablespoons chopped fresh parsley

Steps:

  • Mix all ingredients except fish and parsley in 3 1/2- to 6-quart slow cooker.
  • Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until rice is tender.
  • Stir in fish and parsley.
  • Cover and cook on high heat setting 30 to 45 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 20 mg, Fiber 2 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 540 mg

EASY FISH CHOWDER N' RICE



Easy Fish Chowder N' Rice image

Make and share this Easy Fish Chowder N' Rice recipe from Food.com.

Provided by Kippdavis

Categories     Gumbo

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces ling cod fish fillets
1 cup diced green pepper
1 cup sliced celery
1/2 cup diced onion
12 ounces canned diced tomatoes
12 ounces tomato sauce
2 tablespoons butter
2 tablespoons chopped parsley
salt and pepper
1 cup uncooked long grain white rice

Steps:

  • Cut cod filet into 1" cubes.
  • Heat butter in dutch oven or stock pot. Saute green pepper, celery and onion until soft, 3-5 minutes.
  • Add parsley, diced tomatoes and tomato sauce.
  • Start rice cooking. While rice is cooking add cod to sauce and simmer. Salt and Pepper to taste.
  • Serve over cooked rice.

Nutrition Facts : Calories 346.1, Fat 7.1, SaturatedFat 3.9, Cholesterol 52.1, Sodium 575.9, Carbohydrate 49.4, Fiber 4.3, Sugar 8.2, Protein 21.3

EASY FISH CHOWDER



Easy Fish Chowder image

A belly-warmer for the long cold days of winter and a meal in itself...Serve with some oyster crackers!

Provided by CookinwithGas

Categories     Chowders

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs haddock fillets
3 cups water
4 cups potatoes, 1/2 inch chunks
1 medium yellow onion, chopped
1/2 medium green bell pepper, chopped
1 medium tomatoes, peeled and chopped
1 cup 1% low-fat milk
1 teaspoon salt (optional)
1 teaspoon pepper
1/2 cup low-fat cheddar cheese, shredded

Steps:

  • Place haddock and water in a dutch oven and heat to boiling.
  • Cover and reduce heat to low and simmer approximately 10-15 minutes or until the fish is white and flakes easily.
  • Remove the halibut, reserving (set aside) the 'broth' (liquid); cut the haddock into bite size pieces.
  • Return 1 CUP of the reserved broth to the dutch oven.
  • Add the potatoes, onion and green pepper and simmer 15 minutes or just until the potatoes are tender.
  • Add the remaining broth, the haddock, tomato, milk, salt and pepper.
  • Heat until hot, but do not boil; sprinkle with cheese before serving.

Nutrition Facts : Calories 192.4, Fat 1.7, SaturatedFat 0.7, Cholesterol 67.8, Sodium 141.8, Carbohydrate 17.3, Fiber 2.2, Sugar 3.4, Protein 26.1

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